BRINED PAN SEARED PORK CHOPS WITH MAPLE FIVE SPICE APPLES RECIPE

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Ingredients

• 4 large thick cut pork chops
• 3 tbsp canola oil

For the brining liquid

• 6 cups water
• 2 cups apple juice
• 1/2 cup brown sugar
• 1/4 cup sea salt
• 2 tbsp black peppercorns
• 2 fresh thyme sprig
• 3 cloves chopped garlic

For the Maple Five Spice Apples

• 3 large Granny Smith Apples peeled cored and sliced thick
• 3 tablespoons butter
• 1/2 tsp dry thyme
• 4 tablespoons raisins
• 1/3 cup apple juice
• 1/4 cup maple syrup
• 1 tsp five spice powder
• juice of half a lemon
• 3 tbsp apple cider vinegar

Instructions

For the brining liquid

1. Stir all the ingredients together until the salt and sugar are dissolved.
2. Soak 4 large thick cut pork chops in the brine for no longer than 2 to 3 hours. Remove from the brine and pat dry.
3. Preheat oven to 400 degrees F.
4. Heat a cast iron pan or heavy bottom, oven-safe frying pan over medium high heat.
5. Add the canola oil and pan sear the chops for about 2 minutes per side until browned.
6. Place pan in hot oven for 10 minutes or so to finish cooking. Cooking time may be longer depending on the thickness of your chops. Use a meat thermometer to get the internal temperature to at least 145 -160 degrees F. Let the chops rest for 5 minutes before serving witht he prepared glazed apples.

For the Maple Five Spice Apples

1. Saute the apples in butter over medium heat to get them warmed then add all of the remaining ingredients.
2. Simmer quickly, until the sauce reduces to a glaze-like consistency. You don't want the apples to overcook and get mushy.
3. Serve warm over the cooked pork chops.

Recipe source: rockrecipes

source https://www.abellkitchen.com/2019/01/brined-pan-seared-pork-chops-with-maple.html

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